Country Fried Steaks 5 tablespoons all-purpose flour, divided
1/4 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon pepper 4 beef cube steaks (about 1 pound) 1 egg white 1 teaspoon water 2 tablespoons vegetable oil, divided Gravy: 1 tablespoon butter or margarine 2 tablespoons all-purpose flour 1 1/2 cups milk 1 teaspoon beef bouillon granules 1/2 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/8 teaspoon pepper In a shallow bowl, combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Place remaining flour in a large resealable plastic bag. Add steaks and shake until meat is completely coated. Beat egg white and add water; dip steaks in egg mixture, then coat with cornmeal mixture. In a skillet, heat 1 tablespoon oil over medium-high heat. Cook 2 steaks for 5 to 7 minutes on each side, or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until smooth. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4 to 5 minutes, stirring occasionally. Serve over steaks. Makes 4 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
